Process for preparing shelf-stable, intermediate-moisture potatoes

Abstract

Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200° F. (93.3° C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.

What is claimed is: 
     
       1. A method for preparing shelf-stable, intermediate-moisture potatoes suitable for reconstitution comprising: (a) preparing pieces of raw potatoes;   (b) blanching the raw potato pieces in an infusion solution containing glycerol and sodium chloride to infuse glycerol and sodium chloride into said potato pieces;   (c) draining and cooling the infused potato pieces; and   (d) drying the infused potato pieces, the resultant infused and dried potato pieces having a water activity of below 0.85.   
     
     
       2. The method of claim 1, wherein said infusion solution contain at least 5% by weight of sodium chloride. 
     
     
       3. The method of claim 1, wherein said infusion solution contains at least 10% by weight of glycerol. 
     
     
       4. The method of claim 1, wherein said infusion solution contains sodium chloride in a range of about 5% to 8% by weight. 
     
     
       5. The method of claim 1, wherein said infusion solution contains glycerol in a range of about 10% to 15% by weight. 
     
     
       6. The method of claim 1, wherein said infusion solution contains a weight ratio of glycerol to sodium chloride in a range of 1:1 to 7.5:1. 
     
     
       7. The method of claim 6, wherein said weight ratio of glycerol to sodium chloride is about 2:1. 
     
     
       8. The method of claim 1, wherein said blanching step is performed for at least 1 minute at a temperature of at least 200° F. 
     
     
       9. The method of claim 8, wherein said blanching step is performed for 1 minute to 3 minutes. 
     
     
       10. The method of claim 1, wherein said drying step is performed in an oven at a temperature of at least 200° F. for at least 1 minute. 
     
     
       11. The method of claim 1, wherein said drying step includes heating said infused potato pieces in an oven for at least 1 minute at a temperature of at least 200° F. and thereafter frying said infused potato pieces for at least 2 minutes at a temperature of at least 350° F. 
     
     
       12. A method for preparing shelf-stable, intermediate-moisture potatoes suitable for reconstitution comprising the steps of: (a) preparing pieces of raw potatoes;   (b) soaking the raw potato pieces in an infusion solution for 1 to 3 minutes at a temperature of at least 200° F., the infusion solution containing at least 5% by weight of sodium chloride and at least 10% by weight of glycerol to infuse glycerol and sodium chloride into said potato pieces;   (c) draining and cooling the infused potato pieces;   (d) drying the infused potato pieces by subjecting the pieces to heat for a time and at a temperature sufficient to reduce the water activity of the pieces to below 0.85; and   (e) packaging the dried pieces in moisture impermeable packaging material.   
     
     
       13. The method of claim 12, wherein said infusion solution contains a weight ratio of glycerol to sodium chloride in a range of 1:1 to 7.5:1. 
     
     
       14. The method of claim 13, wherein said drying step is performed in an oven at a temperature of at least 200° F. for at least 1 minute. 
     
     
       15. The method for preparing and reconstituting shelf-stable, intermediate-moisture potatoes comprising the steps of: (a) preparing pieces of raw potatoes;   (b) blanching the raw potato pieces in an infusion solution containing at least 10% by weight of glycerol and at least 5% by weight of sodium chloride to infuse glycerol and sodium chloride into said potato pieces, the temperature of the infusion solution being at least about 200° F.;   (c) draining and cooling the infused potato pieces;   (d) drying the infused potato pieces in an oven, the resultant infused and dried potato pieces having a water activity of below 0.85%;   (e) combining the infused and dried potato pieces with a reconstitution liquid selected from the group consisting of water and water-based sauces; and   (f) heating the combination of step (e) in an oven.   
     
     
       16. The method of claim 15 wherein the oven in step (d) is a microwave oven. 
     
     
       17. The method of claim 15 wherein the infusion solution contains a weight ratio of glycerol to sodium chloride in the range of 1:1 to 7.5:1. 
     
     
       18. The method of claim 15 wherein said blanching step is performed for 1 to 3 minutes. 
     
     
       19. The method of claim 15 wherein said drying step is performed in an oven having a temperature of at least about 200° F.